Carrot-Orange Cake

Here comes a refreshing aromatic delicious carrot cake recipe with a little orange twist - just on time before easter!
The orange zest gives the cake a nice citrus touch and the pistachios give that extra crunch.

Perfect to make in the beginning of the week for example so you’ll have it over the busy weekdays. It stays fresh for at least 4 days in the refrigerator. It didn’t last that long though the last time I made it for my mam! Hahaha

I hope you enjoy this pre-easter cake recipe as much as I do.

Serves 15 pieces

Ingredients:

• 200 g carrots

• ½ pc. Ginger (approx. the size of a hazelnut)

• 2 eggs

• 120 g sugar

• 150 ml orange juice

• ½ tsp cinnamon

• ½ pinch salt

• 50 g ground almonds

• 150 g flour

• 1 tsp baking powder

• ½ organic orange

• 175 g cream cheese

• 2 tbsp agave syrup

• 2 tbsp pistachios

Preparation:

1. For the cake dough, peel the carrots and ginger, grate finely on a kitchen grater.

2. Mix the eggs with the sugar. Gradually add orange juice, cinnamon and salt.

3. Mix grounded almonds, flour and baking powder. Fold in the carrots and ginger. Gradually stir. Pour the dough onto the baking tray, smooth it down and bake in a preheated oven at 180 °C (top/bottom heat) for approx. 35 minutes.

4. In the meantime, wash the orange for the cream cheese frosting and pat dry. Grate the zest into zests and set aside.

5. Mix the cream cheese with the agave syrup until creamy, chill.

6. Remove the cake from the oven and leave to cool. Spread the cream cheese frosting on the carrot cake, garnish with orange zest and pistachios.

Happy Easter & bon appétit :)